Butter 



THE RURAL TEXT-BOOK SERIES 

 EDITED BY L. H. BAILEY 



BY E. S. GUTHRIE 



Professor in the Dairy Department, New York State College of 

 Agriculture, Cornell University 



A practical discussion of the general characteristics 

 of butter, and of all of the problems connected with its 

 manufacture and marketing, together with a brief his- 

 tory of the product. Among the topics considered are 

 the history of butter ; composition and food value of 

 butter ; cleansing and care of dairy utensils ; care of 

 milk and cream ; cream separation ; grading milk and 

 cream and neutralizing acidity ; pasteurization ; cream 

 ripening; churning, washing, salting and packing 

 butter ; flavors of butter ; storage of butter ; market- 

 ing ; whey butter, renovated and ladled butter; mar- 

 garine, and testing. 



THE MACMILLAN COMPANY 



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